What to buy for a pastry workshop

A pastry workshop needs more than flour, butter and a recipe. You will need enough ingredients for every participant, plus shared tools, baking equipment, serving ware and refreshments. Buy ingredients only after recipes and dietary requirements are confirmed, then calculate quantities per person and keep chilled items refrigerated until setup. The list below covers the practical supplies needed to prepare workstations, bake safely and serve the finished pastries.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Chairsqty 24
Serving buffet
Coat racksqty 2

Tableware

Coffee cupsqty 24
Tea glassesqty 24
Water glassesqty 24
Dessert platesqty 30
Dessert forksqty 30
Teaspoonsqty 30
Serving utensilsqty 6

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Rolling pinsqty 10
Palette knivesqty 12
Dough scrapersqty 12
Baking traysqty 12
Cake tinsqty 12
Piping bagsqty 30
Nozzlesqty 30
Brushesqty 12
Gratersqty 6
Sievesqty 12
Cooking thermometersqty 6
Cutting boardsqty 6
Chef hatsqty 12
Oven mittsqty 6
Kitchen scalesqty 10

Equipment

Hand mixersqty 6
Kitchen appliancesqty 3
Ovensqty 4
Hot platesqty 4
Kettlesqty 2
Coffee machinesqty 2
Coolersqty 3
Kitchen timersqty 6

Catering

Thermos flasksqty 4
Serving plattersqty 8
Cake standsqty 4
Storage binsqty 12
Ice packsqty 12
Groceries
- Wheat flour - 5 kilogram
- Cake flour - 3 kilogram
- Granulated sugar - 3 kilograms
- Powdered sugar - 2 kilogram
- Vanilla sugar - 4 sachets
- Unsalted butter - 4 kilograms
- Eggs - 60 pieces
- Whole Milk - 5 Liters
- Whipped cream - 3 liters
- Crème fraîche - 1 liter
- Dark chocolate - 2 kilograms
- Milk chocolate - 1 kilogram
- White chocolate - 1 kilogram
- Cocoa powder - 500 gram
- Almond flour - 1.5 kilograms
- Hazelnuts - 500 grams
- Sliced almonds - 300 grams
- Cornstarch - 500 grams
- Baking powder - 250 grams
- Dry yeast - 3 packets
- Gelatine leaves - 2 packs
- Leaf gelatin - 20 sheets
- Table salt - 500 gram
- Vanilla extract - 1 bottle
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Lemons - 12 pieces
- Oranges - 8 pieces
- Apples - 3 kilograms
- Strawberries - 2 kilograms
- Raspberries - 1 kilogram
- Blueberries - 1 kilogram
- Apricot jam - 2 jars
- Honey - 1 jar
- Coffee beans - 1.5 kilograms
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Oat milk - 4 liters
- Granulated sugar for coffee - 1 kilogram
- Mints - 1 box
- Paper napkins - 100 pieces
- Baking paper - 3 rolls
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Cardboard cake boxes - 24 pieces
- Zip bags - 2 boxes
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Hand soap - 2 bottles
- Toilet paper - 2 packs

Decorations

Name badgesqty 24
Recipe cardsqty 24
Table runnersqty 6

Cleaning

Washing-up basinsqty 3
Dish brushesqty 4
Reusable cleaning clothsqty 20
Mop setsqty 2
Bucketsqty 3

Tips

Calculate ingredients per participant and recipe before shopping, then add a small buffer for weighing errors, spills and test batches. Keep a separate note of allergens for every recipe.
Buy chilled ingredients as close to the workshop as practical and store them refrigerated until setup. Take butter, eggs and other temperature-sensitive items out only when the recipe requires it.
Plan one complete workstation for each participant or pair, including a mixing bowl, measuring equipment, rolling pin and dough scraper. Shared tools such as mixers, sieves and graters need a clear rotation plan.
Check that you have enough baking trays, cake tins, oven mitts and cooling or serving space before the day. Preheat the ovens only after equipment has been tested and the workstations are ready.
Prepare participant packs, recipe cards and name tags before guests arrive. Set out coffee, tea and water separately from the baking area, with one cup or glass per person plus a small reserve.

Frequently asked questions

How much of each ingredient do I need for a pastry workshop?: Calculate the recipe quantity for each participant or group, then add around 10% for spills, weighing mistakes and small adjustments. Recalculate whenever the participant list changes, ideally at least 3 days before shopping.
What equipment does each pastry workshop participant need?: Allow one mixing bowl, measuring setup, rolling pin, dough scraper and work surface per participant or pair. Shared mixers, ovens, sieves and graters should be counted separately and tested at least 1 day before the workshop.
When should I buy ingredients for a pastry workshop?: Buy dry ingredients 2 to 5 days ahead and purchase chilled or highly perishable items 1 day before the workshop. Store refrigerated ingredients chilled until the workstations are set up.
How many cups and glasses do I need for a pastry workshop?: Provide one coffee cup, tea glass and water glass per participant, plus at least 10% extra for replacements. Plan one dessert plate and fork per serving, with teaspoons and serving utensils for the drinks and buffet.

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